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How to Make Pie Crust That Never Fails
If you need to know how to make pie crust that always works, you’ve come to the right place!
Servings Prep Time
1Double Crust Pie Crust 10Minutes
Passive Time
30Minutes for chilling
Servings Prep Time
1Double Crust Pie Crust 10Minutes
Passive Time
30Minutes for chilling
Ingredients
Instructions
  1. Cut the lard and butter into 1/2 inch chunks and freeze for 20 minutes
  2. Put flour and cake flour, salt, sugar, and baking powder into a food processor. Pulse two or three times to blend. Add frozen lard and butter and pulse 10 more times. Add ice cold water one tablespoon at a time, pulsing once in between each tablespoon. Stop at 10 tablespoons to see if you have enough liquid. The ingredients should look crumbly, but hold together when pinched. If it doesn’t easily hold together, then add one or two more tablespoons of ice water and pulse again.
  3. Empty the food processor contents onto a clean flat surface, such as your counter top. Knead the ingredients together (approximately 8-10 kneads, more if necessary to form a solid dough. Divide the dough into two equal parts.
  4. Working quickly so the dough doesn’t warm up, mold each part into a ball, then flatten to a 5 inch disc that is one inch thick. Wrap each disc with plastic wrap and place in the refrigerator to chill for 10-15 minutes before rolling it out. Use dough as instructed for whatever pie recipe you are making.